Some things are a pain to pressure can. And you certainly cannot do everything you want. But there are a few things that are SOOO easy, you might as well do them, for the benefit they provide.

1. Raw Meat. Meat is SOO EASY! Cut it up, shove it on the jar RAW, sprinkle a tiny bit of salt over the top, and put the lid on. Bung it into the canner and run the cycle. Easy to use for quick fix - fast and TASTY meaty gravy, fry in skillet with little butter until the meat juice is evaporated and use for pulled brisket with some BBQ sauce on it, fry in skillet same way and put taco seasoning on it, and lots of other really fast uses.

2. Cooked Meat. Very fast, we do this on Thanksgiving and Christmas, THAT DAY to preserve the turkey so it does not get stale tasting. Cut it up, throw it in the jar, add water, and you don't even have to add salt if it is commercial turkey or chicken or other meat that has been injected with brine. Works with cooked pork, beef, whatever.

3. Leftover Soup. Make a BIG pot. Serve it for dinner. Put the leftovers into jars, and can right after dinner. You'll have that delicious homemade soup whenever you need it. Nice way to maximize your cooking time. Don't do this with FLOUR THICKENED foods, it will taste mealy.

4. Chili. Again, make a BIG pot of chili, serve it up for dinner, and can the leftovers. As long as your chili is lightly soupy - in other words it doesn't heap up, it tips sideways in the jar instead, you can can it without fear of it not getting hot enough inside. Just can for SOUP times.

Now... REMEMBER!!! If your soup is HOT then put it into HOT water in the canner. If it is COLD, put it into COLD water in the canner. Warm is the same. Otherwise you may kill your jars with thermal shock. Not fun cleaning THAT up.

These four things ABSOLUTELY JUSTIFY the existence of my pressure canner.

Remember, you can waterbath or steam can in a pressure canner also, so this one canner is ALL YOU NEED!